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Traditional Italian Ciabatta Bread
4.9 from 54 votes

Traditional Italian Ciabatta Bread

Traditional Italian Ciabatta Bread is made using a biga starter, a pre-ferment that adds texture and depth to this classic bread. The dough combines all-purpose or bread flour with active dry yeast and salt, resulting in a soft, sticky dough that requires gentle handling. After a long fermentation, the dough is shaped into oblong loaves and baked to create a bread with a slightly crispy crust and an open, airy crumb.

Prep Time
20 mins
Cook Time
20 mins
Rising Time
14 hrs
Total Time
14 hrs 40 mins
Servings: 2 loaves
Calories: 600 kcal
Course: Side Dish, Bread
Cuisine: Italian

Ingredients

FOR THE BIGA
  • 1 cup all-purpose flour 146 grams, or bread flour, 2 tablespoons
  • 1/8 teaspoon active dry yeast
  • 1/2 cup water 118 grams, lukewarm, temperature 105F / 40C
FOR THE DOUGH
  • 1 1/2 cups all-purpose flour 195 grams, or bread flour
  • 1 1/2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 3/4 cup water 176 grams, lukewarm, temperature 105F / 40C

Instructions

    Cup of Yum
  1. First make the biga, in a medium bowl combine the flour and yeast then add the water and stir to combine. Cover the bowl with plastic wrap and let rise in a cool dry area for 8-12 hours. If your house is on the warm side then place the biga in the fridge for 8-12 hours, remove from the fridge and let it come to room temperature for about 45-60 minutes.
  2. In the bowl of the stand up mixer whisk together the flour, yeast and salt, then add the water and biga. With the flat beaters mix until the mixture starts to come together for about 2-3 minutes. Then switch to the dough hook and knead for another 3 minutes. This is a soft sticky dough.
  3. With the help of a spatula place the dough in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft free area for about one hour or until doubled in bulk.
  4. Move the dough to floured flat surface, sprinkle the top of the dough with flour and divide into two parts.  Form each part into an oblong shape, place on parchment paper that is lightly sprinkled with flour, then lightly sprinkle the dough with flour. Cover with a clean tea towel and let rise 1 hour or until doubled in bulk.
  5. Place a baking sheet (upside down) or a baking stone in the oven, and an empty oven proof cake pan on the bottom of the oven, then pre-heat the oven to 450F (230C)
  6. Before putting the dough in the oven add either a cup of boiling water or some ice cubes (about 8) in the cake pan, then quickly & carefully place the parchment paper and bread on the cookie sheet or baking stone and bake for approximately 20 minutes.Move the baked bread immediately to a wire rack to cool. Enjoy!

Nutrition Information

Calories 600kcal (30%) Carbohydrates 123g (41%) Protein 20g (40%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 1171mg (49%) Potassium 253mg (5%) Fiber 7g (28%) Sugar 1g (2%) Calcium 23mg (2%) Iron 7mg (39%)

Nutrition Facts

Serving: 2 loaves

Amount Per Serving

Calories 600

% Daily Value*

Calories 600kcal 30%
Carbohydrates 123g 41%
Protein 20g 40%
Fat 2g 3%
Saturated Fat 1g 5%
Sodium 1171mg 49%
Potassium 253mg 5%
Fiber 7g 28%
Sugar 1g 2%
Calcium 23mg 2%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.